Home Cooking

Salting stock


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 24

Salting stock

takadi | Apr 25, 2008 11:35 PM

I find that when I make stock, especially beef stock, that unless I add a large amount of salt, it comes out to be quite bland, flavorless, and "soggy tasting". Even then, there isn't that "tastiness". I'm wondering what I'm doing wrong. Should I salt my stock before I cook, while I'm cooking, or after I'm cooking? Will a more salinized solution during extraction result in a different stock?

Want to stay up to date with this post?

Recommended From Chowhound